:: The Cookie Recipe Blog ::

1/2 cup unsalted butter (plus extra)
4 tablespoons flour (plus extra)
1 cup firmly packed brown sugar
1 tablespoon vanilla extract
2 tablespoons milk
1 cup old-fashioned rolled oats

Preheat oven to 350 degrees F. Grease and flour 2 baking sheets. Cream butter and sugar. Add vanilla; stir in flour, milk, and rolled oats. Drop batter by the tablespoon onto prepared baking sheets; allow room for cookies to spread to about 3 inches in diameter. Each baking sheet will hold about 6 cookies. Bake until cookies flatten and look dry (10 minutes). Let cookies cool for 4 to 5 minutes on baking sheets. Lift from baking sheet with a metal spatula and cool completely.

1 1/4 c Quick cooking oats
1 1/2 c Flour
1 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1 c Margarine; softened
1 c Brown sugar
1/2 c Sugar
1 lg Egg
1/4 c Irish cream liqueur
1 ts Vanilla extract
12 oz Mint flavored chocolate chips

Heat oven to 350 degrees. Have baking sheets ready. Place oats in a blender. Cover and blend until like flour. Mix oats, flour, baking powder, baking soda, and salt. Beat margarine, brown sugar and sugar in a large bowl with electric mixer until fluffy. Beat in egg, liqueur, and vanilla. On low speed, gradually beat in flour mixture. Stir in chocolate chips. (Chill 15 to 20 minutes if very soft.) Drop by heaping teaspoonfuls about 2inches apartonto baking sheets. Bake 10 to 12 minutes until cookies look dry on top and edges are lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks to cool. Makes 48.

1 c Butter or margarine - Softened
1 1/2 c Sugar; confectioner’s
1 Egg; lightly beaten
1 ts Vanilla extract
1 ts Almond extract
2 1/2 c Flour; all purpose
Red decorators sugar ( opt.)

In a mixing bowl, cream butter and sugar. Add egg and extracts. Stir in flour; mix well. Chill for several hours. On a lightly floured surface, roll dough to 1/4 inch thickness; cut with a 2 1/2 or 3 inch heart shaped cookie cutter. Place on ungreased baking sheets; sprinkle with red sugar, if desired. Bake at 375F for 8 to 10 minutes or until lightly browned.

Cookies:
1 c Sugar
1 c Butter; softened
1/4 c Milk
1 ts Almond extract
1 Egg
2 3/4 c All-purpose flour
1/2 c Unsweetened cocoa
3/4 ts Baking powder
1/4 ts Baking soda
Frosting:
2 c Powdered sugar
1/2 c Butter; softened
Red food coloring
2 tb Milk; (2 to 3)

Preheat oven to 350 degrees. For cookies: Beat together sugar and butter until light and fluffy. Add milk, almond extract and egg. Blend well. Stir in flour, cocoa, baking powder and baking soda and mix well. Cover with plastic wrap and chill 1 hour. On floured surface, roll out 1/3 of dough at a time to 1/8 inch thickness. Keep remaining dough chilled until ready to use. Cut dough with heart-shaped cutter and place on ungreased cookie sheet about 1 inch apart. Cut a smaller, 1 inch heart from center of half the hearts. Repeat until all dough is used. Bake 10-12 minutes or until set. Immediately remove from cookie sheets and cool completely. For frosting: Mix together powdered sugar, butter and a few drops food coloring and blend well. Add just enough milk to make spreading consistency. Spread frosting on whole heart cookies and top with cut-out hearts.

3/4 lb Butter; softened
3/4 c Honey
1 ts Vanilla
2/3 c Almonds; finely ground
1 3/4 c Whole wheat flour
1 3/4 c All-purpose flour
Jam or preserve for filling

Cream butter, honey and vanilla with mixer. Add almonds and flour. Knead on flour board until well blended. Refrigerate 1 hour. Roll out to 1/8″ on lightly floured board. Cut into shapes. (Use a Heart-shaped cookie cutter). If filling with jam or preserves, make a thumbprint in center of each cookie. Place on cookie sheet, then spoon a dab of your favorite jam or preserves into a thumbprint. Bake 7 to 12 minutes at 325~. Edges should be light brown. Cool on rack.

Easy Buttercream Frosting

6 tbsp butter (softened)
2 2/3 cups confectioners sugar
1/2 cup unsweetened cocoa powder
1/3 cup milk
1 tsp vanilla extract

In a medium mixing bowl, beat the butter until soft. Gradually add in confectioners sugar and cocoa alternating with milk, beat to spreading consistency, adding more milk if needed. Stir in the vanilla and any food colorings.

For vanilla buttercream frosting, omit cocoa and add a little more confectioners sugar, if needed to get desired consistency.

Check out our new section on cookie decorating tips and cookie frosting recipes.

1/2 C butter (softened)
1/2 C shortening
1 1/2 C white sugar
2 eggs
2 tsp vanilla extract
2 3/4 flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 tbsp sugar
2 tbsp cinnamon

Preheat oven to 400 degrees. Cream together butter, shortening, 1 1/2 cups of the sugar, eggs and vanilla. Blend in flour, cream of tartar, baking soda and the salt. Drop dough by rounded teaspoonfuls into balls. Mix remaining 2 tbsp sugar and cinnamon. Roll balls of cookie dough in sugar and cinnamon mixture. Set balls 2 inches apart on ungreased cookie sheets. Bake for 8 - 10 minutes, or until set. Remove from baking sheets immediately.

1/3 c Crisco
1 1/3 c Sugar
2 Eggs (beaten well)
1 c Canned pumpkin
1 tsp Vanilla extract
2 tsp Lemon juice
2 1/2 c Flour
4 tsp Baking powder
1 tsp Salt
1/4 tsp Ginger
1/2 tsp Allspice
1 tsp Nutmeg
1 tsp Cinnamon
Cinnamon and sugar

Preheat oven to 400 F. Cream the shortening and sugar together. Add egg, pumpkin and flavorings, mix well. Sift dry ingredients together, then sift into creamed mixture. Mix well. Drop by large teaspoonfuls on a greased baking sheet. Sprinkle with sugar and cinnamon. Bake about 15 minutes.

1/2 C butter (softened)
1 C sugar
1 C packed brown sugar
1 egg
1/4 C milk
2 TBSP lemon juice
3 C all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
12 oz. frozen or fresh cranberries
1 C walnuts (chopped)

In mixing bowl, cream the butter and both sugars. Add the egg, milk and lemon juice, mix well. Combine dry ingredients, then add to creamed mixture, mix well. Mix in cranberries and nuts. Drop by heaping teaspoons 2 inches apart onto greased baking sheets. Bake at 375 degrees for 13 to 15 minutes or until golden brown. Let cool on wire racks. Makes approx. 5 dozen.

1/2 c Butter/margarine, softened
2 Eggs
1/2 ts Lemon extract
2 1/2 c Flour - all purpose
1/2 ts Salt
1 c Walnuts, chopped
1/4 c Butter/margarine, softened
2 tb Milk
1 1/2 c Brown sugar, firmly
1 c Pumpkin -cooked, mashed
1/2 ts Vanilla extract
1 tb Baking powder
2 ts Pumpkin pie spice
1 Maple frosting recipe
2 1/4 c Powdered sugar, sifted
3/4 ts Maple extract

Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings. Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in walnuts. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375F for 12 minutes. Cool on wire racks. Frost with Maple Frosting.

Maple Frosting

Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well. Yield: about 1 cup.